Sprouted Wheat Ciabatta

Plant-based Soft Roll

Discover the art of plant-based baking with our recipe for soft rolls where a grainy decoration adds not only delightful texture but also eye-catching appeal! Perfect for those exploring plant-based options, these fluffy rolls are sure to impress both taste buds and visual senses.

Multigrain Pavé

Explore the authentic appeal and rich flavor of our Multigrain Pavé recipe, boasting a delightful blend of juicy whole grains and seeds. Each bite offers a harmonious mix of textures and flavors which promises to tantalize the taste buds of your customers.

Grainy Bun

Discover our Grainy Bun: a must-have for any baker's range. Decorated with whole grains and seeds, each bun is filled with juicy oat grains. With a crisp exterior and fluffy interior, they're a testament to traditional baking. Perfect for everyday enjoyment or special occasions, they captivate with simple charm

Traditional Sprouted Rye Loaf

Discover our Traditional Sprouted Rye Loaf recipe, a delightful addition to your bakery selection. This loaf combines the juicy goodness of our sprouted rye grains, the tangy flavor of sourdough, and a touch of whole wheat flour for a deeply satisfying experience. With its artisanal look and delicious taste, this loaf adds undeniable value to your bakery's offerings.

Mixing spiral		6 min in first speed and 6 min in second speed.
Dough temperature		24°C
Bulk fermentation		15 min
Scaling		Scale 2300 g of dough, put in a greased container and give a fold.
Intermediate proofing		10 min
Final fermentation		Give a second fold and spread open in the container. Place overnight at 5°C and 75% humidity.
Shaping		Put the dough on a well-floured surface (using semolina flour) and degas slightly. Cut strips and place them with the cut side facing up. Cut them to the desired length (± 150 g). Transfer the pieces onto a well-floured dough cloth (again, using semolina flour). Let them rest at ambient temperature for 15 min.
Decoration before baking		Turn upside down on the oven loader.
Baking		Start baking at high temperature (260°C) with 200 ml steam. Then, fall directly down to 240°C. Bake 20 min at 240°C. Then, 4 min at 230°C, with the damper open.

¿Qué ingrediente necesitas?

Descubre nuestros últimos productos

Panadería recetas

¿Qué ingrediente necesitas?

Descubre nuestros últimos productos

Pastelería recetas

¿Qué ingrediente necesitas?

Descubre nuestros últimos productos

Chocolate recetas

Buscar

Sprouted Wheat Ciabatta

Ingredientes

Working Method

Plant-based Soft Roll

Multigrain Pavé

Grainy Bun

Traditional Sprouted Rye Loaf